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Spring minestrone soup with pesto

Name: Spring minestrone soup with pesto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 150g dried borlotti beans; 4 tbsp extra-virgin olive oil; 2 banana shallots, sliced lengthways; 100g baby leeks, trimmed and halved lengthways; 1 large carrot, finely chopped; 1 tsp fennel seeds; 3 garlic cloves, sliced; 1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians); 100g small dried pasta such as ditalini or broken spaghetti; 100g fresh petits pois (shelled weight) or frozen peas; 2 baby gem hearts; Crusty bread to serve; For the pesto (makes 100g); Large bunch fresh basil, leaves picked; Small handful fresh parsley leaves; 1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn); 40g parmesan or vegetarian alternative, grated; 1 large garlic clove, halved; 1 tbsp extra-virgin olive oil

Published: 30 Apr 14
Updated: 18 Mar 24

If you thought soup was strictly for winter then you need to try this hearty Italian classic, made from baby gem lettuce, peas, beans and leeks – it’s a true taste of spring.

Easy
May 2014

Test kitchen approved

Serves 4
Hands on time: 1½ hours, plus overnight soaking

If you thought soup was strictly for winter then you need to try this hearty Italian classic, made from baby gem lettuce, peas, beans and leeks – it’s a true taste of spring.

Vegetarian recipes

Nutrition: per serving

Calories: 420kcals
Fat: 17.6g (3.5g saturated)
Protein: 24.1g
Carbohydrates: 42.3g (6.4g sugars)
Fibre: 13.2g
Salt: 0.5g

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Ingredients

150g dried borlotti beans
4 tbsp extra-virgin olive oil
2 banana shallots, sliced lengthways
100g baby leeks, trimmed and halved lengthways
1 large carrot, finely chopped
1 tsp fennel seeds
3 garlic cloves, sliced
1.2 litres good quality fresh vegetable stock (or chicken stock for non-vegetarians)
100g small dried pasta such as ditalini or broken spaghetti
100g fresh petits pois (shelled weight) or frozen peas
2 baby gem hearts
Crusty bread to serve

For the pesto (makes 100g)

Large bunch fresh basil, leaves picked
Small handful fresh parsley leaves
1 tsp pine nuts, toasted briefly in a dry frying pan (make sure they don’t burn)
40g parmesan or vegetarian alternative, grated
1 large garlic clove, halved
1 tbsp extra-virgin olive oil

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Method

Soak the borlotti beans overnight in a large bowl of water. The next day, drain the beans, then put them in a large pan of water and bring to the boil. Reduce the heat, then simmer for 45-60 minutes until tender. Drain and set aside.
Gently heat the 4 tbsp extra-virgin olive oil in a large heavy-based saucepan and fry the shallots, leeks, carrot and fennel seeds with a pinch of salt for 10 minutes or until softened. Stir through the garlic and fry for a minute. Add the cooked borlotti beans, then pour over stock to cover. Simmer gently for 10 minutes.
Meanwhile, bring a saucepan of salted water to the boil, then cook the pasta for 8-10 minutes, or according to the packet instructions, until al dente.

While the pasta is cooking, make the pesto. In a food processor, whizz together the basil, parsley, toasted pine nuts, parmesan and garlic until smooth. Pulse in the extra-virgin olive oil until you have a stiff, concentrated pesto. Spoon into a small bowl.
Stir the pasta through the soup. Taste and season generously. Add the petits pois/peas and gem hearts, then cook for a couple of minutes more. Divide the soup among bowls. Dollop on the pesto and serve with crusty bread.

Recipe from May 2014 Issue

Nutrition

Nutrition: per serving

Calories: 420kcals
Fat: 17.6g (3.5g saturated)
Protein: 24.1g
Carbohydrates: 42.3g (6.4g sugars)
Fibre: 13.2g
Salt: 0.5g

delicious. tips

You can make the pesto go further by loosening it with an extra 3 tbsp olive oil. If you like, use baby carrots but keep them whole, adding them when you add the beans.
Cook the beans and make the soup base (steps 1 and 2) up to 3 days ahead. Keep in a sealed container in the fridge. Freeze any leftovers in sealed containers for up to 3 months. Reheat from frozen. Keep the pesto in a sterilised jar for up to a month in the fridge, or freeze in ice cube trays.